• Bring a large pot of salted water to a boil. Add orecchiette pasta. Cook 9 minutes; drain, reserving 1 cup cooking water. Meanwhile, heat 2 tbsp olive oil over medium-high. Add cleaned raw shrimp. Cook 3 to 4 minutes, turning once. Remove to a plate. Add 2 more tbsp olive oil to skillet, along with trimmed and sliced Tuscan kale, cloves sliced garlic and red pepper flakes, if desired. Cook 4 minutes. In a large bowl, toss orecchiette with shrimp, kale mixture, reserved pasta water, crumbled feta cheese, lemon juice, lemon zest, salt and black pepper.


Nutrition Facts

492 calories; 15 g total fat; 485 mg sodium. 63 g carbohydrates; 29 g protein;